I absolutely love this homemade egg liqueur recipe because it’s the perfect fusion of creamy custard and smooth white rum, giving me cozy holiday vibes in every sip. Plus, the sprinkle of nutmeg on top just adds that extra touch of warmth and comfort, making it ideal for impressing friends at festive gatherings!
Eierlikör, a creamy German liqueur, is a delight with its rich combination of sweetened condensed milk and the fine-wave melody of granulated and vanilla sugar. I adore the luxurious mouthfeel created by the egg yolks and how the cup of white rum in the recipe provides a smooth finish.
As a holiday twist, I like to garnish each serving with a dusting of nutmeg or cinnamon.
Ingredients
Condensed Milk or Half-and-Half: Adds smoothness and creaminess, provides calcium and vitamin D.
Sugar, in granulated form, performs the essential task of sweetening the drink.
Additionally, it adds a quick source of energy in the form of carbohydrates.
Vanilla Extract or Vanilla Sugar: Provides aromatic vanilla flavor and amplifies sweetness.
Yolks from eggs: Add to a creamy consistency, supply amino acids and proteins, and furnish desirable fats.
White Rum: Supplies ethanol, serves as a preservative.
Nutmeg or Cinnamon, Ground (Optional): Imparts warmth and spice, and is rich in antioxidants.
Ingredient Quantities
- 1 cup (240 ml) evaporated milk or half-and-half
- 2/3 cup (130 g) granulated sugar
- 1 packet (1 tablespoon) vanilla sugar or 1 tablespoon vanilla extract
- 5 large egg yolks
- 1 cup (240 ml) white rum
- Optional: a pinch of ground nutmeg or cinnamon for garnish
Instructions
1. In a medium-sized saucepan, mix together the evaporated milk (or half-and-half) and the granulated sugar. Place over medium heat and stir frequently until the sugar is completely dissolved.
2. When the sugar has dissolved, add the vanilla sugar or vanilla extract, and stir well to incorporate. Remove from the heat source and allow it to cool slightly.
3. In another bowl, whip the egg yolks until they are smooth and pale.
4. Slowly incorporate the milk mixture (which should be only slightly cooled) into the egg yolks. Keep whisking, and keep the mixture moving, so that the eggs do not have a chance to curdle.
5. After the components are thoroughly combined, put the mixture back into the saucepan. Stir it continuously while cooking over low heat, and it will take on the appearance of a custard before it thickens enough to maintain a spoon’s shape. This should take around 8-10 minutes.
6. Take the heat away from the saucepan and allow the mixture to cool down to room temperature.
7. When the mixture has cooled, add the white rum gradually, while stirring nonstop until everything is combined to perfection.
8. Strain the mixture through a fine-mesh sieve to remove any bits of cooked egg, leaving a smooth final product.
9. Pour the egg liqueur into sterilized glass bottles or jars and seal tightly. Refrigerate for at least 24 hours to allow the flavors to blend.
10. Chill the serving and, if you’d like, finish it with a sprinkle of nutmeg or cinnamon. If it settles, give it a gentle shake before serving. Enjoy with an eye on the responsible part!
Equipment Needed
1. Medium-sized saucepan
2. Whisk
3. Mixing bowl
4. Spoon or spatula
5. Fine-mesh sieve
6. Glass bottles or jars with lids for storage
7. Measuring cups
8. Measuring spoons
FAQ
- Q: Can I substitute the white rum with another type of alcohol?Yes, you can replace white rum with another clear spirit such as vodka, or even try brandy for a distinctive flavor profile.
- Q: How long does homemade Eierlikör last?A: Eierlikör can last for up to 4 weeks if stored in a tightly sealed bottle in the refrigerator. Before serving, shake well.
- Q: Is it safe to consume raw egg yolks in Eierlikör?A: You can gently heat the mixture while stirring constantly to thicken it and ensure the yolks are cooked, even though traditional recipes call for using raw egg yolks.
- Q: Can I use vanilla extract instead of vanilla sugar?A: Yes, you can use 1 tablespoon vanilla extract if you don’t have vanilla sugar on hand.
- Q: How do I serve Eierlikör?The following offers a basic.serving method for Eierlikör. And while I could probably do a better job of laying it out, again, it’s so simple it hardly needs an explanation: Serve frozen or very cold in small glasses (like shot glasses). Use as a topping over desserts such as cake or ice cream.
- Q: Can this recipe be made non-alcoholic?A: You might try a non-alcoholic rum substitute or just leave out the alcohol entirely for a similar flavor, but don’t expect to get that rich Eierlikör punch in any of these mocktail versions.
Substitutions and Variations
If you lack evaporated milk or half-and-half, you can replace them with heavy cream or whole milk.
You can substitute superfine sugar or a sugar substitute like Stevia for granulated sugar to make a version with fewer calories.
In the absence of vanilla sugar or vanilla extract, you may substitute 1 tablespoon of vanilla paste.
Should you wish to use an alternative spirit, swap out the white rum for brandy or bourbon and enjoy an entirely different drink with the same base ingredients.
Pro Tips
1. Temperature Control: When heating the milk and sugar mixture, ensure it doesn’t come to a boil. High heat can cause the milk to scald, affecting the final taste and texture. Keeping it at medium heat helps prevent this.
2. Egg Tempering: To avoid curdling the egg yolks when incorporating them into the warm milk mixture, temper them by gradually adding the warm milk to the yolks while whisking constantly. This slowly raises the temperature of the yolks without cooking them.
3. Thickening Tip: When returning the mixture to the saucepan to thicken, keep stirring constantly in a figure-eight motion to ensure even heating and prevent the custard from sticking to the bottom of the pan.
4. Fine Straining: After cooking, straining the mixture through a fine-mesh sieve not only removes any small bits of cooked egg but also ensures a silky smooth texture in the final product.
5. Flavor Development: Allow the mixture to age in the refrigerator for several days (beyond the initial 24 hours) for a deeper and more developed flavor. The longer it sits, the more the flavors meld and mature.
Eierlikor Recipe
My favorite Eierlikor Recipe
Equipment Needed:
1. Medium-sized saucepan
2. Whisk
3. Mixing bowl
4. Spoon or spatula
5. Fine-mesh sieve
6. Glass bottles or jars with lids for storage
7. Measuring cups
8. Measuring spoons
Ingredients:
- 1 cup (240 ml) evaporated milk or half-and-half
- 2/3 cup (130 g) granulated sugar
- 1 packet (1 tablespoon) vanilla sugar or 1 tablespoon vanilla extract
- 5 large egg yolks
- 1 cup (240 ml) white rum
- Optional: a pinch of ground nutmeg or cinnamon for garnish
Instructions:
1. In a medium-sized saucepan, mix together the evaporated milk (or half-and-half) and the granulated sugar. Place over medium heat and stir frequently until the sugar is completely dissolved.
2. When the sugar has dissolved, add the vanilla sugar or vanilla extract, and stir well to incorporate. Remove from the heat source and allow it to cool slightly.
3. In another bowl, whip the egg yolks until they are smooth and pale.
4. Slowly incorporate the milk mixture (which should be only slightly cooled) into the egg yolks. Keep whisking, and keep the mixture moving, so that the eggs do not have a chance to curdle.
5. After the components are thoroughly combined, put the mixture back into the saucepan. Stir it continuously while cooking over low heat, and it will take on the appearance of a custard before it thickens enough to maintain a spoon’s shape. This should take around 8-10 minutes.
6. Take the heat away from the saucepan and allow the mixture to cool down to room temperature.
7. When the mixture has cooled, add the white rum gradually, while stirring nonstop until everything is combined to perfection.
8. Strain the mixture through a fine-mesh sieve to remove any bits of cooked egg, leaving a smooth final product.
9. Pour the egg liqueur into sterilized glass bottles or jars and seal tightly. Refrigerate for at least 24 hours to allow the flavors to blend.
10. Chill the serving and, if you’d like, finish it with a sprinkle of nutmeg or cinnamon. If it settles, give it a gentle shake before serving. Enjoy with an eye on the responsible part!
